Mashed Potatoes a la Thanksgiving 2008 at Las Bugambilias, Oaxaca
- as transcribed by Libby
1 kilo potatoes, peeled and cut up
3 carrots, finely chopped
salt and pepper to taste.
Parsley, chopped
1 can chopped green chilis (una lata de chilis serranos picados en escabeche)
1 tablespoon of mustard (una cucharada de mostaza)
1/2 –3/4 cup cream
1 stick butter (una barra o 100 grams)
2 egg yolks
1/4 milk
Cook potatoes until tender. Drain. Beat with salt and pepper to taste, cream, butter, mustard, and egg yolks. Add parsley, chilis and finely chopped carrots. Mix well then bake for 20 minutes at 300 degrees.
This is a loose translation. Where there was ambiguity, I’ve italicized the original words. I can’t figure out if the carrots get cooked a little before being added to the mashed potatoes. Cuchara is probably tablespoon, but you could start with less in case it should be teaspoon. Enjoy experimenting!